We continue the journey of canning. I have so many plans, salsas, pumpkin, and sauerkraut. I can't wait.
Pasta is one of my favorite things to make, so making Marinara sauce was exciting. I got the Recipe here: Can It page;65
This made more sauce than I thought It would, I was pleasantly surprised!
You are going to need 12 pounds of peeled tomatoes, my last post showed you how here.
Coarsely Chop the peeled tomatoes.
Transfer the tomatoes into a heavy pot. Add 5 chili peppers (or if you are like me and forget to buy peppers, use chili powder). Stir in 3 tablespoons sugar, 3 tablespoons kosher salt, and 1/3 cup finely minced garlic. Bring to a boil. Reduce heat simmer, uncovered for 1 1/4 to 1 1/2 hours until reduced to 11 cups. Stir occasionally.
Chop 1/2 cup snipped fresh Italian parsley and 2 cups lightly packed fresh basil, cut.
Remove heat and stir in the parsley and basil.
Spoon in 1 tablespoon of lemon juice into each sterilized jar.
Ladle hot sauce into jars, leave 1/2 inch head space.
Process jars in a boiling-water canner for 35 minutes. Cool on wire rack.
I don't have a lot to say today, strangely enough my world was silent today, I spoke only for a few hours, the rest of the time I didn't say much if anything at all. I suppose we all have those days, where when we finally talk, our voices sound strange.
Its a strange world in its entirety. I wonder where it will go with so many important years to come.
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